Dataset Information

Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on Enterococcus faecium Isolated from Vacuum-Packed Cured Sausage.

ABSTRACT: In this work, Enterococcus faecium, the specific spoilage organism responsible for bloating spoilage of sliced vacuum-packed cured emulsion-type sausage, was isolated and identified through molecular and biochemical techniques, and then the antibacterial activities of savory-loaded nanoemulsion (SNE), savory-loaded emulsion (SE), peppermint-loaded nanoemulsion (PNE), and peppermint-loaded emulsion (PE) were investigated against spoilage microorganisms. Nanoemulsions with average particle sizes in the range of 109.27 to 118.55 nm were developed by sonication and remained more stable than emulsion samples for 2 weeks. Regardless of emulsion type, the highest antimicrobial activity was detected for savory-loaded samples. Moreover, the significant enhancements in the antimicrobial activity of SNE compared to SE were confirmed by increasing the inhibition zone diameter (17.6%) and decreasing MIC (50%) and MBC (50%) due to the higher specific surface area of smaller droplets. The TEM and SEM micrographs confirmed the inhibitory effects of SNE due to the significant changes in the cell wall integrity of Enterococcus faecium.

SUBMITTER: Hashemi H

PROVIDER: S-EPMC10815055 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature

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Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on <i>Enterococcus faecium</i> Isolated from Vacuum-Packed Cured Sausage.

Hashemi Hadi H Shad Ehsan E Ghiasi Fatemeh F Eskandari Mohammad Hadi MH

Foods (Basel, Switzerland) 20240122 2

In this work, <i>Enterococcus faecium,</i> the specific spoilage organism responsible for bloating spoilage of sliced vacuum-packed cured emulsion-type sausage, was isolated and identified through molecular and biochemical techniques, and then the antibacterial activities of savory-loaded nanoemulsion (SNE), savory-loaded emulsion (SE), peppermint-loaded nanoemulsion (PNE), and peppermint-loaded emulsion (PE) were investigated against spoilage microorganisms. Nanoemulsions with average particle ...[more]

PMID: 38275708

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Project description:In order to mitigate the risk of antibiotic resistance in poultry, scientists nowadays consider plant secondary metabolites to be a major organic antibacterial substitute. This study aimed to characterize and investigate the in silico, in vitro, and in vivo antibacterial effects of peppermint essential oil (PEO) in the form of a nanoemulsion (NE), termed PEONE. Menthol as a major compound of PEO has been identified by gas chromatography and mass spectroscopy (GCMS) analysis as 32.3 %, while lower droplet size, polydispersity Index (PDI), and optimum zeta potential values depicted the stability of PEONE have been observed and validated by transmission electron microscopy (TEM) micrograph image. In silico antibacterial activity was studied by molecular docking of menthol and enrofloxacin with Topoisomerase IV protein (PDB: 1s16;) of Escherichia coli K12 MG1655 and this effect was validated by in vitro and in vivo analysis. In vitro analysis, sustained release of PEONE has been observed against Escherichia coli and Staphylococcus aureus. In this study for in vivo experiments (n = 90) day-old broiler chicks were distributed into 6 dietary treatments with 5 replicates of 3 birds per replication. Dietary treatments included 1) Negative control (basal diet), 2) Positive control (basal diet + 200 µl enrofloxacin), 3) 25 µl PEONE + basal diet, 4) 50 µl PEONE + basal diet, 5) 75 µl PEONE + basal diet, and 6) 100 µl PEONE + basal diet. Analyzed data by different statistical tools confirmed that PEONE significantly affected body weight gain (BWG) with an improved feed conversion ratio (FCR) compared to the control group. A significant increase in cecal Lactobacillus count and a decrease in total coliform was observed. Positive effects on physiological parameters, visceral organs, and meat quality characteristics have been observed. In conclusion, our experiments suggest that PEONE can be used in the broiler industry as a substitute for antibiotics to minimize bacterial resistance.

Project description:Essential oils exhibit strong antimicrobial effects that can serve as a substitute for synthetic pesticides. However, many reports mention the use of essential oils in protecting above-ground plant organs and storing raw materials and seeds, but only a few address the effects of treatments on soil microbiota. Regarding this, it is necessary to find a solution that will prevent the rapid degradation of oils in soil and extend the period of their action on the soil microbiota. The solution to this problem can be microencapsulation, where the choice of carrier plays a key role. In our experiment, maltodextrin was studied, often used in the microencapsulation of essential oils. It was examined independently in two doses (M1 and M2, with 50 and 200 g kg−1, respectively) and a combination with two essential oils known for their antimicrobial activity. We hypothesized that the selected microbial communities would react differently to the stress caused by maltodextrin-encapsulated essential oils. The serial dilution method assessed the number of colony-forming units (CFU) of bacteria, fungi, and actinomycetes. As the goal of microencapsulation was to prolong the effect of essential oils, their reaction was observed over a longer period. The soil microbial populations were examined in sandy and loamy soil at 1, 7, 14, and 78 days after encapsulated essential oils were mixed with the soil samples. In both types of soil, a significant increase in bacteria and actinomycetes was observed with maltodextrin in both doses. Encapsulated peppermint and caraway oils had different effects on microbes, both inhibitory and stimulatory. It is also important to note that peppermint with a smaller dose of maltodextrin significantly inhibited the growth of fungi in sandy soil in all measurements, as well as that caraway oil with a higher dose of maltodextrin significantly stimulated the growth of bacteria and actinomycetes in sandy soil. The higher dose of maltodextrin could explain this stimulation. Further research is recommended to test different doses of essential oils and maltodextrin, which would lead to the optimal dose of both wall and core materials.

Dataset Information

Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on Enterococcus faecium Isolated from Vacuum-Packed Cured Sausage.

Publications

Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on <i>Enterococcus faecium</i> Isolated from Vacuum-Packed Cured Sausage.

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